Blueberry scones with lemon glaze
Just a little mid-week sweet treat for ya! This recipe is my favorite and go-to scone recipe that I’ve been using for well over 20 years.
I use this recipe as a base and make changes all the time: sometimes with raspberries, sometimes with currants. Sometimes orange glaze, sometimes just sugar on top.
XO, km
THE DISH:
blueberry scones with lemon glaze | makes 18 scones
THE STUFF:
3 cups AP flour
1/2 cup sugar
1 cup cold unsalted butter, cut in small pieces
1 rounded teaspoon baking powder
1 level teaspoon baking soda
1 big pinch salt
2 cups rolled oats
2/3 cup blueberries
3/4 cup buttermilk (you may need a little extra!)
LEMON GLAZE
1 cup powdered sugar
1 tbsp fresh lemon juice
THE HOW-TO:
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Cut together (with 2 knives, a pastry cutter or in a food processor) the flour, sugar, butter, baking powder, baking soda and salt.
Stir in the oats and blueberries and then the buttermilk. You may need to add a few more tablespoons of buttermilk. You want a stiff dough, but not a wet dough.
Divide the dough into 3 equal portions and form into discs on a flour-dusted wooden board. Cut each circle into 4 or 6 wedges and place all wedges on the prepared baking sheet.
Bake until golden brown, 20-22 minutes. Cool completely on a metal rack and then drizzle with the lemon glaze.
Lemon glaze: stir together the powdered sugar and lemon juice.